Ice Cream
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Peach Sweet Tea with Lemon Sorbet–Day 28: Ice Cream Marathon

Today it was super hot and humid.

Just like yesterday but worse.

I have a lot of thick hair that doesn’t do well in this kind of weather.

I look like I licked my finger and stuck it in an electrical socket.

Even so, days like today make me wish we had a big wrap around porch with some white rocking chairs.

If we did, I’d be out there right now sipping on some sweet tea.

But I don’t.

So instead I’ll settle for peach sweet tea with lemon sorbet.


On my couch.

In the air conditioning.

Peach Sweet Tea with Lemon Sorbet

1/2 Quart


  • 4 tea bags
  • 2 tbsp. lemon zest (about 2 large lemons or 3 small lemons)
  • 3/4 c. sugar
  • 16 oz bag frozen peaches


  1. Brew the 4 tea bags in 3/4 c. hot water for 5 minutes
  2. Pour the brewed tea, lemon zest, and sugar in a small sauce pan and bring to a simmer. Cook for 3-4 minutes until all sugar is dissolved.
  3. Remove the pan from the heat and let the tea cool to room temperature.
  4. Put the peaches in a blender and add the tea syrup. Blend until all the fruit is processed and the mixture is smooth.
  5. Transfer to a container and freeze until set.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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